- Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen and under reach in cooler in prep kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Waitress station. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm chlorine at waitress station. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. MSG and spices in dry storage. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, 200 + chlorine, test strip bleached out. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 8 bus tubs of rice in walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cook line.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In cut carrots, walk in. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rack nest to washing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food being prepared outside. Ginger dressing being prepared outside back door. PIC had blender brought inside. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. Stock pot of ginger sauce. **Corrected On-Site**
- Basic - Interior of toaster oven soiled with encrusted food debris. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. HWS sink near cook line.
- Basic - Shelf under preparation table soiled with food debris. Multiple shelfs.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at cook line , employee put in reach in cooler. Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 chlorine. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Employee rinsing wiping cloths and pouring sanitizer in HWS. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork ribs. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corn starch at cook line added to time/temperature paper work. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken and shrimp over veggies , cook line reach in. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Tongs at sushi bar . **Corrected On-Site**
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Sushi rice. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. HWS at cookline and faucet at sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice at 54? PIC put in walk in cooler, 43? in 45 minutes. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Sushi cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in bus tubs covered. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bus tubs of rice in cooler.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain records on nonexempt fish for 90 days. PIC will supply invoices for fish at next inspection.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelve at back door
- Observed build-up of grease on nonfood-contact surface. Tray at hoods at cookline .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna in reachin cooler at 52 degrees, PIC put in walkin freezer , 43 in 30 minutes. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Chicken over miso,walkin ,. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at handwashing sink
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing pan and not using sanitizer . Corrected On Site.
- Critical - Hand sink missing handwashing sign in food preparation room or area. at sushi bar. Repeat Violation.
- Critical - Hand sink missing* paper towels and handwashing sign *at dishwashing machine or area.
- Critical - No handwashing sign provided at a handsink used by food employees. mens restroom.
- Observed build-up of grease on nonfood-contact surface. drip tray and. cookline
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. tongs at cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves.
- Observed food debris accumulated on kitchen floor. storeroom .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at cookline 76 degrees, put in reachin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shrimp over broccli ,walkin cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. cookline and under sink at cookline .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+ Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. bus tubs of rice in walkin .
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing Handwashing sign in food preparation room or area. at sushi bar.
- Observed attached equipment soiled with accumulated dust. fan guard in walkin .
- Observed build-up dust or dirt on nonfood-contact surface. pipes over cooked rice prep area.
- Observed build-up of grease on nonfood-contact surface. hoods at cookline
- Observed clean utensils/equipment stored in dirty pan at cookline . Corrected On Site.
- Observed food debris accumulated on kitchen floor. under cooler at cookline and rice table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon eggs at sushi bar at 57 degrees,put in reachin , Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and phfoods in walkin cooler. Corrected On Site.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. hole in walkin floor
- Garbage in receptacles not protected from insects and rodents. broken lid
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated under equipment. soda cooler Repeat Violation.
- Observed food debris accumulated on kitchen floor. storeroom Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over vegies,top of make table. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. around rice cookers
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400+
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - food not properly protected from contamination. nesting in top of make table Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken and seafood above RTE in reachin top Corrected On Site.
- Critical. Observed food stored on floor. kitchen Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives under cookline
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed leaking pipe at plumbing fixture. at sink, back door
- Observed food debris accumulated on kitchen floor. storeroom
- Observed food debris accumulated on kitchen floor. under reachin cookline
- Observed attached equipment soiled with accumulated grease. hoods cookline
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp at dishmachine Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. beef above vegies Corrected On Site.
- Critical. Observed food stored on floor. rice and vegies cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Equipment or utensils not designed or constructed in a durable manner. no handles, rice walkin , rice cookline and dry storage.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty shelf with rice cookers by backdoor
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. above dishmachine Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. knives on dirty cardboard and tongs on pipe on cookline. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. turned off at valve. Corrected On Site.
- Observed food debris accumulated on kitchen floor. dry storeroom .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200+ Corrected On Site.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED RICE_WIC _PER COOK Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.SUSHI RICE
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.SUSHI RICE_LESS THAN 4 HRS Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. SUSHI RIC COOLER
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. _DOUBLE STACKING OF SOUPS BOWLS_TOPPINGS_RIC ACROSS SOUP STEAMTABLE Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. GINGER , WASABI AROUND HAND SINK_SUSHI BAR Corrected On Site.
- Critical. Observed food stored on floor. 1 BOX OF GREEN PEPPERS _WIC Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. NEW SUSHI CHEF Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BROWN_BUCKET INSIDE COOKLINE RIC
- Critical. Observed hand wash sink used for purpose other than washing hands. METAL BOWL RINSED AT COOKLINE HS Corrected On Site.
- Critical. Observed employee improperly washing hands.NEW SUSHI CHEF WASHED GLOVES NOT HIS HANDS_SUSHI BAR Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.COOK_COOKLINE _SLICING RTE COOKED STEAK_ Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
- Critical. Handwashing cleanser lacking at handwashing lavatory. HAND SINK_SERVERS STATION Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting. 2 TILES MISSING BY THE BACK DOOR
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.GM JUST ARRIVED Corrected On Site.
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10/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Administrative complaint recommended |
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